Creamy Garlic Mashed Potatoes
A creamy, garlicky mashed potato dish featuring tender red potatoes and a luscious mix of butter, sour cream, and milk. Perfectly seasoned and easy to prepare, it suits any occasion from family dinners to holiday feasts.
Equipment
- 1 Heavy-Bottomed Pot
- 1 Potato Masher
- 1 Hand Mixer (optional)
- 1 Instant Pot or Pressure Cooker (optional)
- 1 Large Mixing Bowl
Ingredients
- 3 pounds red potatoes peeled if preferred
- 4 tablespoons butter
- 8 ounces sour cream
- ½ cup whole milk
- 1 tablespoon minced garlic
- 1 –2 teaspoons garlic powder to taste
- 1 –2 teaspoons salt to taste
- ¼ teaspoon cracked black pepper or ⅛ teaspoon ground pepper
Instructions
- Preparing the Potatoes: Begin by selecting about 3 pounds of fresh red potatoes. If you prefer a smoother texture, peel the potatoes carefully using a vegetable peeler; however, leaving the skins on adds extra fiber and nutrients while contributing a rustic flavor and beautiful color. Wash the potatoes thoroughly under cold running water to remove any dirt or residue. Once clean, cut the potatoes into roughly equal-sized quarters. This uniform size ensures even cooking and prevents some pieces from overcooking while others remain firm.
- Cooking the Potatoes (Stovetop Method): Place the quartered potatoes in a large heavy-bottomed pot. Fill the pot with cold water, ensuring the water level is about one inch above the potatoes to allow for even heat distribution. Put the pot on the stove and bring the water to a rapid boil over high heat. Once boiling, reduce the heat to medium-high to maintain a gentle but steady boil. Cook the potatoes uncovered for approximately 10 to 12 minutes. Test doneness by inserting a fork or paring knife into the largest piece; it should slide in easily without resistance. When tender, immediately drain the potatoes thoroughly in a colander to remove excess water.
- Cooking the Potatoes (Instant Pot Method): For a faster alternative, use your Instant Pot or electric pressure cooker. Place the metal trivet or rack at the bottom of the pot to keep potatoes elevated above the water. Pour in 1 cup of water, then add the quartered potatoes onto the rack. Seal the lid securely and set the valve to the sealing position. Select the "Pressure Cook" or "Manual" function and set the timer for 8 minutes. When cooking is complete, perform a quick pressure release by carefully turning the valve to vent. Once the float valve drops, remove the lid and transfer the drained potatoes to a large mixing bowl.
- Combining Ingredients While Potatoes Are Hot: While the potatoes are still warm, add 4 tablespoons of softened butter directly into the bowl. The heat will gently melt the butter, infusing the potatoes with rich flavor.Pour in 8 ounces of sour cream and ½ cup of whole milk, which together create a creamy, luscious texture. Add 1 tablespoon of finely minced fresh garlic for aromatic intensity, along with 1 to 2 teaspoons of garlic powder, adjusting according to your preferred garlic strength. Season the mixture with 1 to 2 teaspoons of salt and ¼ teaspoon cracked black pepper, or use ⅛ teaspoon of ground black pepper for a milder bite.
- Mashing the Potatoes to Perfection: Using a sturdy potato masher, begin mashing the potatoes and dairy mixture gently. Mash until the potatoes are mostly smooth but still retain a few small lumps for texture — this prevents the mash from becoming gluey. For a lighter, fluffier texture, use a hand mixer on low speed to blend the ingredients carefully, ensuring not to overmix, as excessive beating can make potatoes gummy. Taste the mixture and adjust the seasoning by adding more salt or pepper if needed to suit your palate.
- Final Touches and Serving: Once fully combined and seasoned to perfection, transfer the garlic mashed potatoes into a serving dish. The creamy consistency, accented by the bold garlic flavor, makes it an irresistible side dish for a wide range of meals. Serve immediately while warm, or cover with foil and keep in a low-temperature oven to maintain freshness until ready to serve. This comforting dish pairs beautifully with roasted meats, vegetables, or gravy.
Notes
- Use fresh, firm red potatoes with thin skins for naturally creamy texture and extra nutrients.
- Leaving skins on adds fiber and a rustic look but peel if you prefer smoother potatoes.
- Avoid overcooking; test potatoes with a fork to ensure they’re tender but not mushy.
- Use a hand mixer on low speed or a potato masher to prevent gluey texture.
- Adjust garlic and seasoning gradually to balance flavor without overpowering.
- Warm milk and sour cream slightly before adding to help ingredients blend smoothly.
- For extra flavor, try topping with fresh herbs like chives or a drizzle of browned butter.